Best dessert and baking recipes from TASTE Magazine

Floating island with tapioca creme anglaise

15 minutes

Peaches drizzled with honey-and-lavender custard

20 minutes

Crystallised ginger with salted pistachios

50 minutes

Honey and cumin apricots with honey-drizzled greek yoghurt

15 minutes

Chocolate recipes

Coconut marshmallow and Chuckles rocky road

30 minutes, plus setting

Dense chocolate and orange slab cake with candied orange

30 minutes, plus chilling

Simply delicious coffee affogato

10 minutes for hot coffee

Kahlua-drenched tiramisu with mascarpone topped with delicate chocolate shavings

Biscuit recipes

Free fold lemon biscuit

1 hour

Free fold lemon biscuit

Serves 6

Difficulty Easy

Prep Time 30 minutes, plus 30 minutes chilling time

Cooking Time 1 hour

Ingredients

icing sugar, to dust

For the pastry case

125 g flour, sifted, plus extra for dusting
¼ t salt
½ t sugar
75 g butter, chilled and diced
1 large free-range egg, beaten

For the lemon filling, blend

1 large free-range egg
1 large free-range egg yolk
1/3 cup cream
2 T caster sugar
juice and zest of one large lemon

Method

Preheat the oven to 180°C.
Place the flour, salt, sugar and cold butter in a blender and blend until combined.
Slowly add the egg until the dough holds together, then knead into a ball, taking care not to overwork.
Wrap the ball in clingfilm and chill for 30 minutes. Roll out the dough on a lightly floured surface, then use to line an 18-cm tart tin, folding the edges of the pastry inwards.
Prick the base of the pastry case with a fork and bake blind for 20 minutes.
Pour the lemon filling into the tart case until three quarters full, place in the oven and top up with the remaining filling.
Bake for 25 to 30 minutes, or until set. Allow to cool, then dust with icing sugar and serve.

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Easy winter veg “tarte tatin”

Champagne sorbet

Buttermilk and orange blossom water parfait

Rose-water marshmallows

Floating island with tapioca creme anglaise

Peaches drizzled with honey-and-lavender custard

Crystallised ginger with salted pistachios

Honey and cumin apricots with honey-drizzled greek yoghurt

Coconut marshmallow and Chuckles rocky road

Dense chocolate and orange slab cake with candied orange

Simply delicious coffee affogato

Kahlua-drenched tiramisu with mascarpone topped with delicate chocolate shavings

Free fold lemon biscuit

Free fold lemon biscuit

Ingredients

Method